What effect does baking soda have on peanut brittle during preparation?

Baking soda acts as a leavening agent when added to peanut brittle. During the preparation process, when the baking soda is introduced to the hot sugar mixture, it creates carbon dioxide gas. This gas causes the mixture to bubble and expand, which results in a lighter and more airy texture in the finished product.

This bubbling effect is crucial for achieving the desired consistency of peanut brittle, as it helps to prevent the brittle from becoming overly dense or hard. The aeration from the gas bubbles gives the peanut brittle its characteristic snap while ensuring that it remains crunchy and enjoyable to eat.

In contrast, other options do not accurately describe the effect of baking soda in this context. The primary function of baking soda in peanut brittle preparation is related to its leavening properties, resulting in the bubbling and expansion of the mixture.